SPINACH AND FETA CHEESE MUFFINS
- Servings: 12
- 200g / ½ lb fresh spinach
- 200g / ½ lb feta cheese, crumbled
- 300g / 2 cups all-purpose flour
- 3 teaspoons yeast
- ½ teaspoon salt
- 1 egg
- 250g / 2/3 cup yoghurt
- 4 tablespoons olive oil
Preheat oven to 180°C / 350°F.
Cut the spinach stem and wash the leaves. Boil salted water in a big pan and boil the spinach leaves for 10 minutes. Rinse them under running cold water, drain them and chop them.
Crumble the feta cheese.
In a bowl, sift the flour, yeast and salt.
In another bowl, beat the egg, then add the yoghurt, the oil, feta and spinach.
Mix the content of both bowls. Don't stir too much, so as to keep whole bits of feta cheese.
Fill 12 muffin tins, buttered/oiled if needed. Bake in the oven for 20 minutes or until the knife blade comes out clean.
Leave to cool a few minutes.